Thai Shrimp Curry | Recipe Cart

Name: Thai Shrimp Curry | Recipe Cart
Total time: 1 min
Ingredients: 2 tablespoons peanut oil; 1/2 cup chopped shallots; 1 large red bell pepper, cut into strips; 2 medium carrots, trimmed and shredded; 2 teaspoons minced garlic; 3 tablespoons Thai Red Curry Paste, recipe follows; 2 tablespoons fish sauce; 2 teaspoons palm sugar or light brown sugar; 1 (14-ounce) can coconut milk; 1 pound medium shrimp, peeled and deveined; 3 tablespoons chopped Thai basil leaves; 3 tablespoons chopped fresh cilantro leaves; Cooked jasmine rice, accompaniment; Sprigs fresh cilantro, garnish; 12 dry Thai chili peppers or other small red peppers, seeded and soaked in warm water 30 minutes; 1 tablespoon coriander seeds; 1/2 teaspoon black peppercorns; 1/4 cup chopped garlic; 3 stalks lemon grass, tough outer leaves and tops removed, tender stalks minced; 3 tablespoons peeled and chopped fresh ginger root, or galanga; 2 tablespoons chopped cilantro stems; 2 teaspoons chopped lime zest, preferably Kaffir lime; 1 teaspoon shrimp paste

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5.0 (2) Export 20 ingredients for grocery delivery Step 1 In a large wok or saute pan, heat the oil over medium-high heat.

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Ingredients

2 tablespoons peanut oil
1/2 cup chopped shallots
1 large red bell pepper, cut into strips
2 medium carrots, trimmed and shredded
2 teaspoons minced garlic
3 tablespoons Thai Red Curry Paste, recipe follows
2 tablespoons fish sauce
2 teaspoons palm sugar or light brown sugar
1 (14-ounce) can coconut milk
1 pound medium shrimp, peeled and deveined
3 tablespoons chopped Thai basil leaves
3 tablespoons chopped fresh cilantro leaves
Cooked jasmine rice, accompaniment
Sprigs fresh cilantro, garnish
12 dry Thai chili peppers or other small red peppers, seeded and soaked in warm water 30 minutes
1 tablespoon coriander seeds
1/2 teaspoon black peppercorns
1/4 cup chopped garlic
3 stalks lemon grass, tough outer leaves and tops removed, tender stalks minced
3 tablespoons peeled and chopped fresh ginger root, or galanga
2 tablespoons chopped cilantro stems
2 teaspoons chopped lime zest, preferably Kaffir lime
1 teaspoon shrimp paste